Mujadara

Mujadara takes its name from an Arabic word for pockmarked, nodding to lentils scattered through rice. This Levantine one-pot comfort pairs brown lentils and long-grain rice with deeply caramelized onions and a warm touch of cumin.

Serves 4

Estimate for one serving

• 480 cal
• 15.5g protein
• 78g carbs
• 13g fat
• 12g fiber

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Ingredients

• 1 cup brown lentils
• 1 cup long-grain white rice
• 4 large yellow onions
• 1/3 cup olive oil
• 1 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 1/2 cups water

Instructions

1. 1Sort and rinse the lentils under cold water until the water runs clear.
2. 2In a large heavy-bottomed pot, heat olive oil over medium heat.
3. 3Thinly slice the large onions into half-moons.
4. 4Add the sliced onions to the pot with salt and cook, stirring occasionally, until they turn deep golden brown and caramelized, about 25-30 minutes. Remove half the onions to a plate and set aside.
5. 5Add the rinsed lentils, cumin, salt, and pepper to the pot with the remaining onions. Stir to coat.
6. 6Pour in water, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
7. 7While lentils cook, rinse the rice until the water runs clear.
8. 8Add the rinsed rice and the remaining water to the pot. Stir gently to combine.
9. 9Return to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice and lentils are tender and water is absorbed.
10. 10Remove from heat and let rest, covered, for 10 minutes.
11. 11Fluff gently with a fork, taste and adjust seasoning if needed.
12. 12Serve warm topped with the reserved caramelized onions. Optional: accompany with plain yogurt or a simple tomato-cucumber salad.